Paleo + Whole30 Coconut Chicken Thai Curry – a flavorful and healthy chicken and vegetable thai curry recipe. Ready in under 30 minutes! Gluten free, grain free, dairy free, sugar free, clean eating, real food.
Welcome Whole30 friends! I have lots of delicious Whole30 dinner recipes that will make this 30 day clean eating reset fun and delicious!
I love Thai curry. The warm spices. The slight kick of heat. The sweet coconut milk. The juicy chicken and tender vegetables. It’s just the best!
I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was. It was just as delicious, and by making it at home I can control the ingredients to ensure it’s paleo + Whole30 compliant!
How To Make Coconut Chicken Thai Curry
It is so simple to make.
First, you need some chopped vegetables. Any vegetables will do! I tend to like it with zucchini, bell pepper, green onions and yellow onion. I’ve also made it with broccoli, cauliflower, spinach, shredded carrots, celery, potatoes, etc.
Next, you need chicken. I love using thighs or breasts. It cooks fastest if you cut it up first before adding it to the pan.
How To Make Coconut Chicken Thai Curry Sauce
There’s a lot of coconut milk options, so make sure you getting the right one!
Use canned full fat coconut milk, or even coconut cream. Those links take you to my favorite ones. I personally don’t like canned light coconut milk, but that works too if it’s what you have and prefer.
In case you’re new to buying coconut milk, you DON’T want to use the coconut milk that is in the refrigerated section next to almond milk because it’s too watered down. And NOT coconut creamer that is next to the coffee creamers because that is meant for your coffee. And NOT canned cream of coconut (aka crema de coco) because it is super sweet and meat for daiquiris and desserts.
I love serving the thai curry over cauliflower rice, or regular rice if it works for your diet.
My husband loves his spicy so he tops it with tons of red pepper flakes. I like mine mild, so I don’t add any.Print
salt + pepper
1 tablespoon coconut oil
2 zucchinis, cut into 1/2″ x 2″ spears
1 red bell pepper, ribs and seeds removed, sliced
1 bunch green onions, chopped
1 yellow onion, sliced
1 teaspoon fresh ginger, grated or finely chopped (or more to taste, can substitute dried ginger or ginger paste in a squeeze tube)
2 cloves of garlic, grated or finely minced
2 tablespoons red thai curry paste (or more to taste)
(1) 16 ounce can full fat coconut milk (or can of coconut cream or canned light coconut milk. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient)
Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet
Heat a wok or a large skillet over medium high heat.
Pat the chopped chicken dry and season with salt + pepper.
When the pan is warm, add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still over medium high, add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally. Add the garlic and ginger, cook for 30 seconds until fragrant.
Return the cooked chicken to the pan.
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
Leftovers will keep in an airtight container for 5 days.
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